Foodie

Wednesday, July 28, 2010

I have heard of this Ginger Milk Curd but did not have a chance to taste it until i managed to buy a ready mixed in the asian store here. It was so easy to make, like making a cup of 3 in 1 coffee and i like the texture and taste very much. In fact i love anything that has ginger. Ginger has been my savior when digestion is concerned. It has helped to rid of the huge bubble of gas build-up which has caused me alot of pain. I decided to make this curd from scratch and after going through many recipes and know how from the net, went ahead to make one bowl for myself. At first, i doubted that it will set, how can just ginger juice and milk set? but it did. The crucial part in this recipe is to have the milk in the correct temperature - 176f - 165 f. This recipe is only for 1 small bowl, double or triple if you have to.Ingredients:

150 ml whole milk
1 tbsp ginger juice
1 tsp sugar/sugar substitute

Method:

Grate ginger with a microplane grater and squeeze the juice through a strainer. Measure 1 tbsp and leave in a small bowl.

Measure 150 ml of whole milk and add in 1 tsp of sugar or sugar substitute.

Stir the ginger juice, then pour the hot milk into the ginger juice and allow it to set. Curd should set in 10 minutes. A spoon rested on top of curd will not sink, then you know that the curd has set.

I have never seen this before, but you have made me curious to try it. Your instructions are so nice and clear that I think I would be able to do this. I hope you have a wonderful day, Lily. Blessings...Mary

Thanks for sharing all this wonderful recipes, you are such a great mum !

I have not tried milk-curd one yet, but have made soft tofu-curd(tofu fa ?) from thick homemade soyamilk. I will surely try your milk-curd recipe as soon as I get hold of some fresh ginger. It looks more practical then making own soyamilk from scratch, plus ginger is very good for stomach upset which I am having now, thanks again !

Hi, this important statement caught my eye "Ginger has been my savior when digestion is concerned. It has helped to rid of the huge bubble of gas build-up which has caused me alot of pain."I have such painful problem too. I would try out this milk curd, which I can only do with low lactose milk. However, I would be very grateful if you would refer me to how I can better use ginger juice like you did for healing.My most sincere thanks. Bless

i am sorry to hear that you suffer from painful problem too. It is more often that gas build-up is caused by food and the way we eat it. Try not to talk while eating and when cooking foods like beans, legumes, tubers, squashes especially pumpkin, add in a few slices of ginger to contra the gassy effect. When gas attack, make some ginger tea - grate ginger and cook it with rock sugar and water, drink it as tea.

got another question for you. Ive been trying to make banh cuon, both with the premix and now from scratch. Would you know what might be making it so gummy ? its so slimey that its hard to handle and the texture isnt enjoyble.

Hi LilyI just made it, it was very easy and delicious. But I was impatient. I waited for 10 min but my milk curd didn't completely set yet. The temp was about 175F though. I could see some milk curdles when I scooped it up, and I finished it nonetheless.